How long to hang a deer before skinning

When it comes to preparing venison, one of the most important steps is hanging the deer carcass for an appropriate amount of time before butchering.

Hanging, also known as aging, allows enzymes in the muscles to break down connective tissues, resulting in more tender meat. Determining the optimal hanging time is crucial – too short and the meat may be tough, too long and the meat may spoil.

So how long should you let a deer hang before butchering?

Why Hang a Deer Before Butchering?

Hanging deer before butchering provides several important benefits:

• Tenderization – Allowing the deer to hang facilitates the natural enzymatic breakdown of connective tissues in the muscles.

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This tenderization process improves texture and makes the meat more palatable.

• Flavor – As the deer hangs, subtle chemical changes occur, enhancing the flavor of the venison.
• Aging – Hanging deer allows the carcass to age correctly.

  Aged meat is more tender and flavorful.

• Draining – Suspending the deer allows gravity to pull blood and other fluids from the tissues. This removes waste products and improve
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